Next Level White Bread

• porzioni: 2 loaves

Ingredienti

White Bread Flour 1000 gm

Water 650 gm

Salt 20 gm

Instant Dry Yeast. 8 gm

Diastatic Malt Powder (or Non-Diastatic) (OPTIONAL) 5 GM

Istruzioni

TANGZHONG:

Boil 400 gm of water and add to 200 gm of white bread flour.

Mix completely with spatula, cover, and cool to room temperature.

Refrigerate overnight.

BREAD:

Combine Tangzhong, 250 gm cold water, 800 gm white bread flour, 20 gm salt, and 8 gm instant dry yeast.

Mix until no dry flour left and then additional 30 seconds to ensure there are no large lumps remaining in the dough.

Cool dough in refrigerator for 30 minutes.

Fold to cool dough sooner.

Return dough to refrigerator for 12-24 hours. Punch down and fold every 4-6 hours. Timing of folding is not critical, whatever is convenient. This tightens the gluten and makes dough stronger.

Shape directly from refrigerator. Dust with flour, flatten, separate into two portions.

Roll each portion and shape. Place into greased loaf tin.

Proof until loaf fills pan (approximately 2.5 hrs).

Bake in 360F oven with steam for 40 minutes.

Remove from tin and place on baking steel in oven for additional 10 minutes.

Note

Try adding Diastatic or non-Diastatic barley malt 0.5% = 5 gm